Guest guest Posted March 20, 2003 Report Share Posted March 20, 2003 Do you cut the eggplant lengthwise or widthwise? Danielle ----Original Message Follows---- EBbrewpunx vegan moussaka Wed, 19 Mar 2003 11:04:05 EST 1 large eggplant 3 baking potatos (baked) 1 cup tomato sauce 1/2 cup flour (use whole wheat) 1-2 tablespoon lite soysauce 2-3 teaspoon nutmeg (grated or ground) 1 liter (1 container) lite soymilk (vanilla flavoured is best) 1 pouch tofu mixed with 1 box tofu burger mix (use lowfat tofu) Cut the eggplant into 1/4 " disks and lay the disks on an absorbent cloth or paper towel. Sprinkle with salt and allow the eggplant to " perspire " for 10 minutes, then turn the disk over and repeat. Rinse eggplant lightly in cold water using a colander. Prepare the casserole by covering the bottom with just 3 - 4 tablespoons of tomato sauce. Put the soysauce in a cup and brush each disk (both sides) with soysuace and place in a preheated, non-stick fry pan. Fry until the eggplant turns transparent and begins browning. As each disk is done, place it on the bottom of the lasagna dish until the whole bottom is covered. Now, add another 3 to 4 tablespoons of tomato sauce to cover the eggplant and spoon the tofu burger mixture on top of the eggplant adding the remainder of the tomato sauce on top. Slice the potatoes lengthwise (1/4 inch slices) and arrange them in a layer on top. Pour 1 container of vanilla flavoured soymilk into a large sauce pan and heat (almost to boiling). Make a paste with some of the soymilk and flour and mix the paste with the rest of the soymilk. Add the nutmeg and paste to the soymilk and begin stirring. Eventually, the soymilk will thicken. Pour this onto the casserole and bake at 300F for 30 minutes or until the top casserole is browned. Source:Sally Grande, Programme Director of the Toronto Vegetarian Association. Makes: 6 to 8 servings Notes: Moussaka is a casserole made from eggplant, potato, tofu burger, tomato sauce and soymilk. The distinctive flavour of this casserole lies in the nutmeg used to make the soy-based bechamel sauce which goes on the top of the casserole. This is a hearty dish which freezes well. A transparent lasanga dish is preferable but any casserole dish can be used. " Where is the questioning where is the protest song? Since when is skepticism un-American? Dissent's not treason but they talk like it's the same Those who disagree are afraid to show their face " --Sleater-Kinney _______________ Add photos to your messages with MSN 8. Get 2 months FREE*. http://join.msn.com/?page=features/featuredemail Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2003 Report Share Posted March 20, 2003 Thank you for the moussaka recipe, I shal try it this weekend, and danielle, i think that the eggplant is cut widthways............. catherine xxx >"Danielle Kichler" > > >Re: vegan moussaka >Wed, 19 Mar 2003 21:35:27 -0500 > >Do you cut the eggplant lengthwise or widthwise? > >Danielle > > >----Original Message Follows---- >EBbrewpunx > > > vegan moussaka >Wed, 19 Mar 2003 11:04:05 EST > > > > > 1 large eggplant > 3 baking potatos (baked) > 1 cup tomato sauce > 1/2 cup flour (use whole wheat) > 1-2 tablespoon lite soysauce > 2-3 teaspoon nutmeg (grated or ground) > 1 liter (1 container) lite soymilk (vanilla flavoured is best) > 1 pouch tofu mixed with 1 box tofu burger mix (use lowfat tofu) > > Cut the eggplant into 1/4" disks and lay the disks on an absorbent cloth > or paper towel. Sprinkle with salt and allow the eggplant to "perspire" > for 10 minutes, then turn the disk over and repeat. Rinse eggplant >lightly > in cold water using a colander. > > Prepare the casserole by covering the bottom with just 3 - 4 tablespoons > of tomato sauce. Put the soysauce in a cup and brush each disk (both > sides) with soysuace and place in a preheated, non-stick fry pan. Fry > until the eggplant turns transparent and begins browning. As each disk > is done, place it on the bottom of the lasagna dish until the whole bottom > is covered. > > Now, add another 3 to 4 tablespoons of tomato sauce to cover the eggplant > and spoon the tofu burger mixture on top of the eggplant adding the >remainder > of the tomato sauce on top. Slice the potatoes lengthwise (1/4 inch >slices) > > and arrange them in a layer on top. > > Pour 1 container of vanilla flavoured soymilk into a large sauce pan and > heat (almost to boiling). Make a paste with some of the soymilk and > flour and mix the paste with the rest of the soymilk. > > Add the nutmeg and paste to the soymilk and begin stirring. Eventually, > the soymilk will thicken. Pour this onto the casserole and > bake at 300F for 30 minutes or until the top casserole is browned. > > Source:Sally Grande, Programme Director of the Toronto Vegetarian >Association. > Makes: 6 to 8 servings > > Notes: > Moussaka is a casserole made from eggplant, potato, tofu burger, tomato > sauce and soymilk. The distinctive flavour of this casserole lies in the > nutmeg used to make the soy-based bechamel sauce which goes on the top of > the casserole. This is a hearty dish which freezes well. A transparent > lasanga dish is preferable but any casserole dish can be used. > > > > >"Where is the questioning where is the protest song? >Since when is skepticism un-American? >Dissent's not treason but they talk like it's the same >Those who disagree are afraid to show their face"--Sleater-Kinney > >_______________ >Add photos to your messages with MSN 8. Get 2 months FREE*. >http://join.msn.com/?page=features/featuredemail > Send music and picture to your friends with MSN Messenger. Download it FREE here. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 2, 2006 Report Share Posted October 2, 2006 Vegan Moussaka Source: Recipe Source ,com 1 large eggplant 3 baking potatos (baked) 1 cup tomato sauce 1/2 cup flour (use whole wheat) 1-2 tablespoon lite soysauce 2-3 teaspoon nutmeg (grated or ground) 1 liter (1 container) lite soymilk (vanilla flavoured is best) 1 pouch tofu mixed with 1 box tofu burger mix (use lowfat tofu) Cut the eggplant into 1/4 " disks and lay the disks on an absorbent cloth or paper towel. Sprinkle with salt and allow the eggplant to " perspire " for 10 minutes, then turn the disk over and repeat. Rinse eggplant lightly in cold water using a colander. Prepare the casserole by covering the bottom with just 3 - 4 tablespoons of tomato sauce. Put the soysauce in a cup and brush each disk (both sides) with soysuace and place in a preheated, non-stick fry pan. Fry until the eggplant turns transparent and begins browning. As each disk is done, place it on the bottom of the lasagna dish until the whole bottom is covered. Now, add another 3 to 4 tablespoons of tomato sauce to cover the eggplant and spoon the tofu burger mixture on top of the eggplant adding the remainde of the tomato sauce on top. Slice the potatoes lengthwise (1/4 inch slices) and arrange them in a layer on top. Pour 1 container of vanilla flavoured soymilk into a large sauce pan and heat (almost to boiling). Make a paste with some of the soymilk and flour and mix the paste with the rest of the soymilk. Add the nutmeg and paste to the soymilk and begin stirring. Eventually, the soymilk will thicken. Pour this onto the casserole and bake at 300F for 30 minutes or until the top casserole is browned. Source:Sally Grande, Programme Director of the Toronto Vegetarian Association. Makes: 6 to 8 servings Notes: Moussaka is a casserole made from eggplant, potato, tofu burger, tomato sauce and soymilk. The distinctive flavour of this casserole lies in the nutmeg used to make the soy-based bechamel sauce which goes on the top of the casserole. This is a hearty dish which freezes well. A transparent lasanga dish is preferable but any casserole dish can be used. ARE YOU READY FOR THE HOLIDAYS recipes_galore2006-holiday Recipes_Galore2006 Check them out Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2009 Report Share Posted November 13, 2009 Vegetarian Times has a nice looking gluten free vegan recipe this week. Although it is billed as low fat, I would still cut down the oil, if using any. Pam ---------- Forwarded message ---------- Vegetarian Times <VegetarianTimes Fri, Nov 13, 2009 at 9:02 AM Vegan Moussaka - Low-Fat Recipe pdworkman If you are having trouble reading this email, please click here<http://vegetariantimes.p0.com/t.d?MYGvxkQiMASrM7=/@HTML_2PREVIEW_2LINK_0a=d\ CJXH-sVFURO2YGvxkQiMA> .. Please add *VegetarianTimes* to your Email Address Book or Safe List to ensure the delivery of this newsletter to your inbox. <http://vegetariantimes.p0.com/u.d?Y4GvxkQiMASrM78iQLh=1> Mashed potatoes replace cream sauce and ground lentils replace lamb in a casserole that serves a crowd. If you don't have a deep (3 inches) baking dish, make this in two separate dishes. Vegan Moussaka *Serves 12* 5 large russet potatoes, peeled and cut into chunks (3 1/2 lb.) 4 cloves garlic, peeled 1/4 cup plus 2 Tbs. olive oil, divided 1 large onion, chopped (1 1/2 cups) 3 Tbs. dried oregano 2 15-oz. cans chopped tomatoes 2/3 cup green lentils 1 bay leaf 1 cinnamon stick 2 medium eggplants, sliced 2 small zucchini, sliced 3 tomatoes, thinly sliced Click here <http://vegetariantimes.p0.com/u.d?G4GvxkQiMASrM78iQLk=11> for preparation instructions. Newsletter Subscription Information Sign Up For Recipe of the Week Did a friend forward you this email? Sign up for your own free email newsletter by visiting http://www.vegetariantimes.com/newsletters<http://vegetariantimes.p0.com/u.d?GYG\ vxkQiMASrM78iQLr=21> .. Change Your current Email Address or Un Do not reply to this email to . You are currently d as: pdworkman. Please visit Vegetarian Times' Email Preferences Page<http://vegetariantimes.p0.com/preference.jsp?s=Yprj & i=332952978779>to change your preferences or to . Missing Issues? Please add VegetarianTimes to your address book to prevent your email system from filtering our newsletters as spam. Feedback Please send comments about content or suggestions for how to improve this newsletter to Mary Margaret Chappel at editor. Magazine Customer Service For magazine subscription concerns such as back issues, address changes, and account status information, please visit our customer service department<http://vegetariantimes.p0.com/u.d?IYGvxkQiMASrM78iQLxs=41> .. Vegetarian Times Store Browse and purchase cookbooks<http://vegetariantimes.p0.com/u.d?ZYGvxkQiMASrM78iQLxh=51>by the editors of *Vegetarian Times*, as well as books by other favorite vegetarian authors. Cruz Bay Publishing, Inc, an Active Interest Media company 300 Continental Boulevard, Suite 650, El Segundo, CA 90245 <http://vegetariantimes.p0.com/u.d?YYGvxkQiMASrM78iQLxm=61> <http://vegetariantimes.p0.com/u.d?G4GvxkQiMASrM78iQLxP=111> vegetariantimes.com<http://vegetariantimes.p0.com/u.d?T4GvxkQiMASrM78iQLxb=71>| Un<http://vegetariantimes.p0.com/preference.jsp?s=Yprj & i=332952978779>| Privacy Policy <http://vegetariantimes.p0.com/u.d?K4GvxkQiMASrM78iQLxV=91> | Customer Service <http://vegetariantimes.p0.com/u.d?O4GvxkQiMASrM78iQLxK=101> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 14, 2009 Report Share Posted November 14, 2009 thank you - it looks dooable and perfect for a Sunday dinner this time of year Patricia Squyres (714) 299-6468 (714) 974-7055 Fax --- On Fri, 11/13/09, pdw <pdworkman wrote: pdw <pdworkman Fwd: Vegan Moussaka " " Friday, November 13, 2009, 8:26 AM  Vegetarian Times has a nice looking gluten free vegan recipe this week. Although it is billed as low fat, I would still cut down the oil, if using any. Pam ---------- Forwarded message ---------- Vegetarian Times <VegetarianTimes@ vegetariantimes. p0.com> Fri, Nov 13, 2009 at 9:02 AM Vegan Moussaka - Low-Fat Recipe pdworkman (AT) gmail (DOT) com If you are having trouble reading this email, please click here<http://vegetarianti mes.p0.com/ t.d?MYGvxkQiMASr M7=/@HTML_ 2PREVIEW_ 2LINK_0a= dCJXH-sVFURO2YGv xkQiMA> .. Please add *VegetarianTimes@ VegetarianTimes. p0.com* to your Email Address Book or Safe List to ensure the delivery of this newsletter to your inbox. <http://vegetarianti mes.p0.com/ u.d?Y4GvxkQiMASr M78iQLh=1> Mashed potatoes replace cream sauce and ground lentils replace lamb in a casserole that serves a crowd. If you don't have a deep (3 inches) baking dish, make this in two separate dishes. Vegan Moussaka *Serves 12* 5 large russet potatoes, peeled and cut into chunks (3 1/2 lb.) 4 cloves garlic, peeled 1/4 cup plus 2 Tbs. olive oil, divided 1 large onion, chopped (1 1/2 cups) 3 Tbs. dried oregano 2 15-oz. cans chopped tomatoes 2/3 cup green lentils 1 bay leaf 1 cinnamon stick 2 medium eggplants, sliced 2 small zucchini, sliced 3 tomatoes, thinly sliced Click here <http://vegetarianti mes.p0.com/ u.d?G4GvxkQiMASr M78iQLk=11> for preparation instructions. Newsletter Subscription Information Sign Up For Recipe of the Week Did a friend forward you this email? Sign up for your own free email newsletter by visiting http://www.vegetari antimes.com/ newsletters<http://vegetarianti mes.p0.com/ u.d?GYGvxkQiMASr M78iQLr=21> .. Change Your current Email Address or Un Do not reply to this email to . You are currently d as: pdworkman (AT) gmail (DOT) com. Please visit Vegetarian Times' Email Preferences Page<http://vegetarianti mes.p0.com/ preference. jsp?s=Yprj & i=332952978779>to change your preferences or to . Missing Issues? Please add VegetarianTimes@ VegetarianTimes. p0.com to your address book to prevent your email system from filtering our newsletters as spam. Feedback Please send comments about content or suggestions for how to improve this newsletter to Mary Margaret Chappel at editor@vegetarianti mes.com. Magazine Customer Service For magazine subscription concerns such as back issues, address changes, and account status information, please visit our customer service department<http://vegetarianti mes.p0.com/ u.d?IYGvxkQiMASr M78iQLxs= 41> .. Vegetarian Times Store Browse and purchase cookbooks<http://vegetarianti mes.p0.com/ u.d?ZYGvxkQiMASr M78iQLxh= 51>by the editors of *Vegetarian Times*, as well as books by other favorite vegetarian authors. Copyright © 2009 Cruz Bay Publishing, Inc, an Active Interest Media company 300 Continental Boulevard, Suite 650, El Segundo, CA 90245 <http://vegetarianti mes.p0.com/ u.d?YYGvxkQiMASr M78iQLxm= 61> <http://vegetarianti mes.p0.com/ u.d?G4GvxkQiMASr M78iQLxP= 111> vegetariantimes. com<http://vegetarianti mes.p0.com/ u.d?T4GvxkQiMASr M78iQLxb= 71>| Un<http://vegetarianti mes.p0.com/ preference. jsp?s=Yprj & i=332952978779>| Privacy Policy <http://vegetarianti mes.p0.com/ u.d?K4GvxkQiMASr M78iQLxV= 91> | Customer Service <http://vegetarianti mes.p0.com/ u.d?O4GvxkQiMASr M78iQLxK= 101> Quote Link to comment Share on other sites More sharing options...
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